We’re trying to eat lighter these days. But at least one person in the house doesn’t have much of a taste for heavy desserts anyway. (Hint: It’s not Katherine.) This dessert hits the spot. It’s just rich enough and takes advantage of seasonal produce. And it comes together in a flash. You can serve it almost immediately or let the fruit macerate for awhile. If your fruit is in season, you shouldn’t need to add any sugar. If it needs a bit of help, add a tablespoon or two to bring out the juices. If you’re refrigerating the mascarpone, bring it back to room temperature before serving.

Wash berries. Chop strawberries into bite-sized bits if using. Toss with the liquor and let sit for at least 20-30 minutes. Blend mascarpone with honey until smooth. Divide berries between four dishes and top with mascarpone. Garnish with fresh mint if desired.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.

love this type of dessert, which is basically a lot of fruit with a little extra sweetness – and honeyed mascarpne wow… I used the last bit of my mascarpone in a completely different venue last night, incorporated in a broccoli puree. Waste of mascarpone? You think? ;-)